Whiskey Sour

Pro tips

• Shake vigorously with ice for at least 10-15 seconds to chill the drink and achieve proper dilution.
• Use freshly squeezed lemon juice within 24 hours—oxidized juice loses brightness and balance.
• Strain into a glass with fresh ice to prevent over-dilution as the first ice melts.
• Taste after combining—adjust sweetness or citrus balance by adding more powdered sugar or lemon juice in small increments.

Substitutions

• Old Mr. Boston whiskey → any bourbon or rye whiskey (maintains classic profile)
• Powdered sugar → simple syrup (use 1/2 oz) or honey syrup (adds depth)
• Fresh lemon juice → lime juice (creates a sidecar-style variation, slightly different profile)

Equipment

cocktail shaker · jigger · strainer

What type of whiskey should I use for a whiskey sour?

This recipe uses Old Mr. Boston whiskey, but any bourbon or rye whiskey works well. Choose based on flavor preference—bourbon adds sweetness, rye brings spice.

Should I use fresh lemon juice or bottled?

Always use fresh-squeezed lemon juice for the best flavor and balance. Bottled juice lacks the brightness needed for this drink.

Can I make this without powdered sugar?

Yes, use simple syrup or regular granulated sugar dissolved in a small amount of water as a substitute.

How do I serve a whiskey sour?

Shake all ingredients with ice and strain into a glass filled with fresh ice. Serve immediately.

Can I batch this for a party?

Yes. Multiply the recipe by the number of servings, mix in a pitcher, and keep chilled. Shake with ice and serve individually.